12
May 20

Inari Sushi (いなり寿司)(Inarizushi/oinari-san)

  • Servings: 4
  • Preparation time: 5 minutes.
  • Stuffing time: 1 minutes each.
  • Total time: 6 minutes.

One cloudy day in Tokyo, Japan our family planed to go to long drive; on the way it was snowing and the plan was to visit Fuji san, but due to Covid-19 it was closed. We visited nearby park of Fujikawaguchiko, enjoyed a lot of snowfalls. We took so many beautiful photographs of our life-time memories.

There was excitement all around, we headed in a Japanese restaurant for lunch and ordered Inari sushi, authentic and delicious; and that’s the moment I decided to prepare and upload the “Inari sushi”.

 In my opinion it is one of the easiest sushi to make at home, it is vegetarian and one of the popular sushi for bento box, picnic and for afternoon breakfast too.

Enjoy the bite of deliciousness…

Ingredients:

  • Tofu packet: 10 no.
  • Sesame seed: 2 tablespoon
  • Cooked Japanese rice: 100 gm (rice)
  • Salt: 1 teaspoon
  • Sugar: ½ teaspoon (optional)
  • Dressing vinegar: 3 tablespoon

Preparation:

  1. In a bowl, add vinegar, sugar and salt; stir well until salt and sugar gets dissolved, (it will take couple of minutes) sushi seasoning is ready, keep aside.
  2. Dry roast the sesame seed on lower flame, keep aside.

Method:

  1. Put the rice in a mixing bowl, add sushi seasoning and roasted sesame seed; mix well. Divide the prepared rice (sushi rice) into 10 parts, make it oval shape ball, and keep aside.
  2. Stuff the sushi rice ball into the Inari pocket; tuck the edge of Inari and decorate the top or can close the pocket, see the photos.
  3. “Inari Sushi (いなり寿司)” is ready to be served. Serve with wasabi  paste or dip.
Inari Sushi (Inarizushi/oinari-san)
Ingredients
In a bowl, add vinegar, sugar and salt
In a bowl, add vinegar, sugar and salt
add sushi seasoning
make it oval shape ball
Inari pocket
Stuff the sushi rice ball into the Inari pocket
Stuff the sushi rice ball into the Inari pocket
tuck the edge of Inari
close the pocket
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)

02
May 20

Tomato Chutney for Momo (Dip for Momo)

  • Servings: 4
  • Preparation time: 10 minutes.
  • Cooking time: 10 minutes.
  • Total time: 20 minutes.

Mostly I used big tomato for dip/chutney; but last week I read that “New researches show that smaller darker red variety of tomatoes is more nutritious, because it has more lycopene.” That is the reason this time prepared the chutney for Momo using cherry tomatoes, you may use any tomato.

This is mostly paired with Momo (steamed dumpling) in India, but can be served as a side dish. It can be stored in refrigerator for day or two.

Ingredients:

  • Cherry tomatoes: 150-200 gm
  • Garlic: 4-6 cloves
  • Garlic leaf: 1-2 (optional)
  • Salt: ¼ teaspoon
  • Soya sauce: 1 teaspoon
  • Chili flex: 1 teaspoon
  • Cumin powder: ½ teaspoon
  • Olive oil: 1 tablespoon

Preparation:

  1. Peel off tomatoes with the help of knife (it is easy to peel), see photo. Grind to make puree, keep aside.
  2. Finely chop garlic and garlic leaf, keep aside.

Method:

  1. Take nonstick fry pan, Heat the oil; add chopped garlic and garlic leaf; fry for few seconds add dry spice powder and salt.
  2. Add tomato puree, cook on medium flame until chutney consistency come.
  3. Add soya sauce, stir for a minute, put off the flame.
  4. ‘Tomato Chutney for Momo (Dip for Momo)’ is ready to be served…
Tomato Chutney for Momo (Dip for Momo)
Ingredients
Peel off tomatoes
Preparation
Grind to make puree
Grind to make puree
add chopped garlic and garlic leaf
add dry spice powder and salt.
Add tomato puree
Add tomato puree
Add soya sauce
Add soya sauce
Tomato Chutney for Momo (Dip for Momo)’ is ready
Tomato Chutney for Momo (Dip for Momo)
Tomato Chutney for Momo (Dip for Momo)
Tomato Chutney for Momo (Dip for Momo)

02
May 20

Teesi Raita (Flax seed/linseed in curd)

  • Servings: 8
  • Roasting time: 12 minutes.
  • Grinding time: 2 minutes.
  • Mixing time: 2 minutes.
  • Total time: 14 minutes.

Flax seed is an oldest crop cultivated since the beginning of civilization; a wonder food can help you to reduce and achieve your ideal weight. It can treat hormonal imbalance as it is power house of omega3 fatty acid, which is found in fish too.

Here are some tips; I would like to share with you; how to prepare roasted flax seed powder, which can be  stored for longer and consumed as per convenience for best health benefits.

Add this powder into vegetable to thicken curry and get amazing flavor; sprinkle this over bowl of salad, add into fresh juice and include into curd and raita is ready.

Raita is my version because we use curd (yogurt) daily in our meal. It provides an amazing earthy and nutty flavor to raita …

Ingredients:

  • Flax seed: 100 gm
  • Red chili: 1-2 no. (As per taste)
  • Salt: half teaspoon
  • Black pepper: 8-10 no.
  • Cumin: 1 teaspoon
  • Whole coriander: 1 teaspoon

Preparation:

  1. Take a wok, dry roast flax seed, cumin, red chili and coriander separately (as roasting times are different), allow cooling; ground together till it becomes powder, keep aside.
  2. Note: You can store this for several weeks in air tight container.

Method:

  1. Take a bowl of curd, add prepared as per your choice; Raita is ready.
  2. Serve with any type of meal…
Teesi Raita (Flax seed/linseed in curd)
Ingredients
prepared flex seed raita powder
Teesi Raita (Flax seed/linseed in curd)

02
May 20

Saboot/sabut Masoor Ghughani (Whole brown lentil masala)

  • Servings: 3
  • Soaking time: 4-6 hours.
  • Preparation time: 7 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 5-6 minutes.
  • Total time: 22 minutes.

“Saboot Masoor Ghughani” is used very often as a morning breakfast at my parent’s house. It’s a known fact that ghughani is very popular in Bihar and prepared with many variations like; chick pea’s ghughani, Pea’s Ghughani fresh pea’s ghughani, fresh chick pea’s and so on…

So after a long time intervals I prepared this ghughani last week; memories are priceless gift and will lasts for lifetime. The treasure that locked deep down within the storehouse of my soul came out in this lock down period of covid-19. I would like to share with you. Stay home, Be safe…

Ingredients:

  • Saboot/sabut Masoor (Whole brown lentil): 150 gm.
  • Onion: 1 no. (Small)
  • Tomato: 1 no. (Small, optional)
  • Green chili: 1 no.
  • Lemon: ½ no.
  • Turmeric powder: half teaspoon
  • Ginger: 2”piece
  • Garlic: 3-4 clove
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Whole red chili: 1 no.
  • Dry masala: (red chili: 1 no, coriander: 1 tablespoon cumin: 1 teaspoon and Black pepper: 8-10 no.)
  • Bay leaf: 2 no.
  • Salt: 1 teaspoon
  • Whole Red chili: 1 no.
  • Cooking oil/ Mustard oil: 2-3 tablespoon
  • Garam masala powder: ¼ teaspoon
  • Green coriander: 1 table spoon

Preparation:

  1. Soak sabot masoor  for 4-6 hours or overnight, keep aside.
  2. Chop onion, green chili, ginger and garlic, keep aside.
  3. Dry roast all dry masala on lower flame, cool and grind to powder, keep aside.

Method:

  1. Take wok(kadhahi) heat oil; add cumin, red chili and Bay leaf, sputter it for few seconds; add grated ginger and garlic, fry for few seconds, add chopped onion and green chili; fry it  on medium flame till onion turns translucent.
  2. Add soaked masoor, stir fry for couple of minutes at medium flame; add salt, turmeric powder and prepared dry masala, continue to fry for a minute.
  3. Add 1 cups of water, bring to boil reduce to low flame and cook until done with cover on( 4-5 minutes). Put off the flame.
  4. Add lemon juice and Garam masala powder; ‘Saboot/sabut Masoor Ghughani (Whole Brown lentil masala)’ is ready to be served.
Saboot/sabut Masoor Ghughani (Whole brown lentil masala)
Ingredients
Ingredients
add cumin, red chili and Bay leaf
add grated ginger and garlic
add chopped onion and green chili
Add soaked Masoor
Add soaked Masoor
add salt, turmeric powder and prepared dry masala
add salt, turmeric powder and prepared dry masala
Add 1 cups of water
bring to boil
add tomato
Add Garam masala powder
Add lemon juice
Saboot/sabut Masoor Ghughani (Whole brown lentil masala)
Saboot/sabut Masoor Ghughani (Whole brown lentil masala)
Saboot/sabut Masoor Ghughani (Whole brown lentil masala)

27
Apr 20

Gajar-Matar (Carrot and Peas masala)

  • Servings: 2.
  • Preparation time: 10 minutes.
  • Cooking time: 15 minutes.
  • Total time: 25 minutes.

“Gajar-Matar (Carrot and Peas masala)” is an exotic Punjabi delicacy served with tawa Roti, paratha or with any meal. I often prepare this recipe as weeknight dinner in the winter; because red carrot, which is easily available in winter, is softer and sweeter in taste and the fresh winter pea’s taste is unbeatable, but can be prepared with frozen peas too.

Health point of view it is full of protein and fiber; peas counted in a super food, a good source of iron, vitamin k, manganese and many more…

Ingredients:

  • Carrot: 250 gm
  • Peas (fresh/ frozen): 100 gm
  • Onion: 1 no. (Small)
  • Tomato: 1 no. (Medium)
  • Ginger: 2” pieces
  • Salt: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Fenugreek seeds: 8-10 no.
  • Clove: 2 no.
  • Green cardamom: 1 no.
  • Lemon: ½ no.
  • Fresh coriander leaves: 20 gm.

Preparation:

  1. Peel off and chop carrot, onion, tomatoes into cubes, keep aside.
  2. Chop ginger into fine pieces, keep aside.

Method:

  1. Take wok/pan, put oil and heat on medium flame, when it smokes add cumin seeds, clove, Fenugreek seeds and cardamom. Sputter for few seconds add ginger and onion, fry on medium flame till it gets translucent in color; add chopped tomatoes, stir fry for couple of minutes it gets messy appearance.
  2. Add carrot, after frying couple of minutes on medium flame it gets soft; add salt, turmeric, coriander and chili powder continue to stir fry for a minute.
  3. Add peas, stir properly to mix everything well; Cook on lower flame with lid on until done (5-6 minutes, stir occasionally). Put off the flame.
  4. Add Garam masala powder and lemon juice. “Gajar Matar ki sabji (Carrot and Peas masala)”is ready. Take out into serving bowl and decorate with green coriander leaves.
  5. Serve with any meal with rice or chapatti.
Gajar-Matar (Carrot and Peas masala)
Gajar-Matar (Carrot and Peas masala)
Ingredients
chopped Ingredients
add cumin seeds, clove, Fenugreek seeds and cardamom
add ginger and onion
add chopped tomatoes
Add carrot
frying couple of minutes on medium flame
add salt, turmeric, coriander and chili powder
Add peas
Cook on lower flame with lid on until done
Add Garam masala powder
Add Garam masala powder and lemon juice
Gajar Matar ki sabji (Carrot and Peas masala)”is ready
Gajar-Matar (Carrot and Peas masala)
Gajar-Matar (Carrot and Peas masala)
Gajar-Matar (Carrot and Peas masala)